This cake was amazing. I increased the recipe by half and baked using two 8 inch pans along with a small Bundt pan. I had no issues with the center falling and not cooking. I followed the recipe, allowing eggs, butter, and buttermilk to get to room temperature. I also alternated the buttermilk and flour as stated in the recipe. I baked in a gas oven at 350 for 35 minutes. Both the round pans had nice domes when done.
Disappointing. Easy to make but the cake was dry and could have used more eggs and some sour cream. The frosting was over the top too sweet. I should have known better with two whole cans of sweetened condensed milk. I'll go back to the recipe in There's Always Room for Chocolate next time.
I made this and had no problems. It was one of the best things I've made. I used smaller pans for personal size cakes.
I'd give it 5 stars except the actual recipe has typos. I guessed and used sticks of butter, never figured out what the room temperature butter was for. Also used darker chocolate than semi sweet, evaporated milk instead of condensed and unsweetened coconut. The frosting turned out perfectly - just sweet enough. Will definitely be making this again.